Japanese-Style Edamame and Corn Salad

By Sherri14

Ingredients

• 2 cups (500 mL) frozen, shelled edamame
• 1 cup (250 mL) fresh cooked or frozen corn, thawed
• 1 red pepper, diced
• 4 green onions, thinly sliced
• Japanese Dressing
• 1 Tbsp (15 mL) fresh lime juice
• 1 Tbsp (15 mL) low-sodium soy sauce
• 1 Tbsp (15 mL) rice vinegar
• 2 tsp (10 mL) miso paste
• 1 tsp (5 mL) canola oil or walnut oil or hemp seed oil
• 2 cloves garlic, minced
• 1 Tbsp (15 mL) minced fresh ginger
• Citrus Dressing
• 1 Tbsp (15 mL)frozen orange juice concentrate,
• thawed
• 1 Tbsp (15 mL) canola oil or walnut oil oil hemp seed
• oil
• 1 Tbsp (15 mL) rice vinegar
• 1 Tbsp (15 mL) honey
• 1 Tbsp (15 mL) fresh lime juice
• 1 tsp (5 mL) Dijon mustard

Preparation

Step 1

1. In a small pot, bring 1 cup (250 mL) of water to a
boil. Add the edamame and bring back to a boil.
Reduce heat and cover. Simmer for 4 minutes.
Don't overcook, as they tend to go soggy. While
they're cooking, make one of the dressing.

2. Whisk together the ingredients for your chosen
dresiing in a small bowl. Store covered in the
fridge until ready to serve.

3. Hopefully making the dressing didn't take
longer than 4 minutes. Drain the edamame.

4. In a medium bowl, toss together the edamame,
corn, red pepper, and green onion.

5. Cover and store in the fridge for 1 to 2 hours, or
until well chilled.

6. At serving time, remove the salad and dressing
from the fridge and toss together. Serve.